Manifesto

For our cities to withstand food crises, food production in the surrounding rural areas should be encouraged and production with guaranteed purchase should be supported. Knowing the harvest times of Bounty products matters for supporting short-distance buying.

Consuming a product close to the land where it was grown lowers transport and energy costs and raises freshness and health. By shortening the field-to-table distance, in-place and in-season consumption should be supported.

Preserve, dry, keep the kitchen culture alive. In Anatolia food culture is not separated from the culture of life. Food is sacred; it is not thrown away or wasted. Every part of a food — peel, stalk — is used. To remember Anatolia's culture of provisions, we must relearn our storing techniques: drying, salting, fermenting.

It should be recognised that gastronomy is not only a culture of eating and drinking but is bound to sustainable agricultural production, healthy nutrition, food choice and food waste. Raising community awareness — clean production, local work, clean food, access to healthy products — is everyone's right.

For a new generation of farmers to stay in the countryside and in production, social, economic, creative, productive digital communities should be built. Bringing together people who are responsible and mindful about local, clean production, and sharing their experience, will support new-generation economies.